Bittersweet Chocolate Cake with Prune Pure and Hazelnuts

Updated October 13, 2017

This image courtesy of Jennifer Martine

Editor’s Note: Enjoy a naturally sweetened alternative to traditional chocolate cake. Pureed prunes are combined with melted chocolate, vanilla, and hazelnuts to form the base of this Bittersweet Chocolate Cake with Prune Puree and Hazelnuts. The cake batter is further sweetened with maple sugar before being combined with whipped eggs whites. Serve the finished cake with a dusting of powdered sugar or a dollop of whipped cream alongside some berries for the perfect chocolaty dessert.

OccasionCasual Dinner Party

Dietary ConsiderationGluten-free, Kosher, Peanut Free, Soy Free, Vegetarian

Taste and TextureButtery, Chocolatey, Nutty, Sweet

Type of DishCake, Chocolate Cake, Chocolate Dessert, Dessert


  • 1 cup pitted prunes, soaked in 1 cup water overnight
  • 1 teaspoon vanilla extract
  • 6 ounces semisweet chocolate
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup hazelnuts, toasted, peeled, and pulsed in a food processor until coarsely ground
  • 5 eggs, separated
  • 1 cup maple sugar 
  • 1/4 teaspoon salt


  1. Preheat the oven to 350°F.

  2. Drain the prunes and put them in the bowl of a food processor. Add the vanilla extract and purée until smooth. Set aside.

  3. Grease a 10-inch round cake pan or an 8 by 11-inch baking dish and line it with parchment paper. Grease the paper.

  4. Place the chocolate in a heatproof bowl, then place the bowl on top of a saucepan of simmering water. Melt the chocolate, stirring occasionally.

  5. When the chocolate has melted, remove it from the heat, stir in the butter, and fold in the prune purée and the hazelnuts.

  6. Using a mixer, beat the egg yolks and the maple sugar for 4 minutes, then fold into the chocolate mixture. Using a clean whisk, beat the egg whites with the salt until they hold stiff peaks. Fold the egg whites into the chocolate mixture in 3 batches.

  7. Pour the batter into the prepared pan and smooth the top. Bake for 20 minutes, rotate the pan, and continue baking for 5 to 7 minutes more. The center should still feel slightly soft. Let cool and serve at room temperature. The cake will keep for a couple of days at room temperature, lightly covered with parchment paper.


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